Hyoketsu – Prime Japanese Seafood

Hyoketsu Fish


A major setback of the jukusei and ikejime methods was that the resulting delicious, fresh fish was limited to circulation within Japan, as the fishermen had focused on perfecting their logistical management of treating and transporting the seafood only on a domestic scale.

Using the Hyoketsu method, strictly selected ‘Japanese product grade’ fish undergo an advanced rapid freezing technology, preserving the fish’s freshness and retaining all the cells in the flesh while in its super-chilled state. Using this method, the ripeness, umami, and texture of the fish is kept even after thawing; it is truly the dream technique for preserving fresh seafood.
Hyoketsu Illustration


Today, the ikejime technique has spread beyond its founding Japanese hands, and as the method branches out to the world, it is also becoming more widely used.

One could call this ‘retrofitting’: taking a method developed over 400 years ago, back during the Edo period, and continuing to implement this tradition while integrating new technological innovations in order further improve and enhance the technique.

The flavour of a fish is actually enhanced during its post-mortem period. During this period, the umami component, ATP, is converted into a flavour component called inosonic acid.

The more ATP is accumulated in the fish, the more flavourful the flesh will be, however if the fish is distressed or angered ATP will decrease.

The idea of ikejime is to raise the umami level of the seafood naturally by letting the fish live and grow, and then using the quickest, most humane way to both euthanize the fish and effectively delay the onset of rigor mortis. This allows the umami flavour to further mature until it reaches its top form.
2   HYOKETSU Freezing Technology

With the latest advancements in sophisticated freezing technology, we are witnessing a new dimension of Hyoketsu emerge.

Using the 000 freezing method, Hyoketsu has succeeded in preserving the cells in the seafood’s protein, retaining the fish’s freshness while rapidly cooling the flesh down to its super-chilled state.

While Hyoketsu is an effective remedy for preserving the availability of seasonal fish , it is truly hailed as a revolutionary invention for a method in retaining freshness and umami flavour.

Hyoketsu not only preserves the freshness of the flesh, but also allows for the same ripening/maturing effect to take effect as if the fish were alive,  increasing its umami flavour without any odour.

Edo Mae Sushi


The development of Edomae sushi began long ago, with the idea of fermenting fish in rice in order for the sushi to become enriched with precious protein.

The development of Edomae sushi began long ago. Today, experts use the Mekiki method to carefully choose fish with strict standards on freshness and detailed observation. Then, the fish undergoes the process of jukusei, aging,  in order to bring out the maximum of rich umami flavour from the meat. It is with this that the Edomae sushi technique has been perfected.

Hyoketsu will allow everyone across the world to enjoy Japan’s finest Edomae sushi in its peak form.